A simple Asparagus Salad drizzled with homemade lemon vinaigrette and topped with feta, tomatoes, and olives. Light, crunchy, and perfect as a side dish, light lunch, or meal prep option. Gluten-free and vegetarian.
0 Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give it a toss, making sure that all the spears are coated with the oil and seasoning.
1 Roast for 12 minutes or until the asparagus is cooked*. Transfer onto a plate and let asparagus cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
2 While the asparagus is roasting make the lemon vinaigrette by mixing together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
3 To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
4 Stir in the feta cheese (if using) and basil leaves. Give it a gentle toss. Serve.
